Sandeep Singh, Shangri-La's Eros Hotel's new Director of Food and Beverage spoke to BW Hotelier about the challenges of his new position and how he planned to tackle them.
Read MoreThe Shangri-La's Eros Hotel in New Delhi brings a dim sum lunch offering that puts others to shame for quality and value for money. We spoke with Executive Chef Neeraj Tyagi about how he fine tunes his F&B offerings for the customer of today.
Read MoreRohit Srivastava, Hyatt Regency Delhi's new Director of F&B speaks to BW Hotelier about the challenges of his job and how the year is shaping up, sharing his philosophy, which he hopes will bring more success to his hotel's already prominent F&B offerings.
Read MoreMumbai welcomes an entirely new dining experience with the launch of Candy & Green--a 2500 sq ft multi level restaurant in the heart of the buzzing Breach Candy which houses a 750 sq ft farm growing 25 kgs of greens every week.
Read MoreFirst round of funding adds up to Rs 2.5 crore for the company which insists it will continue growing organically for the moment and give its customers a unique experience of freshly cooked meals.
Read MoreBonhomia understood the first mover advantage when they launched their coffee capsules and later machines in the Indian market. Since their launch in 2012, they have seen phenomenal growth and are looking at a strong expansion plan for both retail as well as hospitality.
Read MoreMumbai has been known as the city that doesn't sleep and with the recent revival of nightclubs across town, Mumbaikar's now have yet another reason to live a life of insomnia.
Read MoreAmaranta's Chef Tejas Sovani speaks about his collaboration with award winning Chef Vivek Singh of The Cinnamon Collection fame.
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